Angel Food Cake
This is Mom’s recipe from the very grubby p. 662 of The Good Housekeeping Cook Book. The publication date page is missing from her copy, but it must be old – there’s a section at the back called “If you have an Ice Refrigerator”. I’ve spared you some of the lengthy blather – they must have spent a lot of time sifting and resifting everything in those days.
Set oven to 375°
10 to 12 egg whites (1 ¼ cups) – room temperature
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 cup granulated sugar
Separate the whites and put them in a large bowl. Beat egg whites and salt until foamy. Sprinkle in cream of tartar and continue beating until whites are stiff enough to stand in
soft peaks, but still moist and glossy. Add sugar, sprinkling ¼ cup at a time over whites and beating 25 strokes.
1 tsp. vanilla
1/4 tsp. almond flavouring
Add flavourings and beat 10 strokes.
1 cup sifted cake flour
1/2 cup sifted sugar
Sift the flour and sugar together 4 times. Sift it into the other stuff ¼ at a time, folding with wooden spoon 15 times for each addition. Use 10 extra strokes at the end.
Pour into ungreased 10” tube pan. Bake for 30 to 35 minutes. When done, remove from oven, invert on wire rack, let stand 1 hour or until cold. When cold, tilt pan on its side and carefully pull cake from sides of pan and around centre tube with spatula. Then invert cake on rack and lift off pan.
Whew! I buy the cake mix myself!